Kswck wrote:
>
> "john royce" > wrote in message
> ...
> > When I steep chopped garlic pieces in Japanese rice vinegar for a few
> > days, they stay the same colour. When doing so in Tesco's Chinese rice
> > vinegar they turn bright green blue. What would be the likely difference
> > in the two vinegar's?
> >
> I was always told not to steep garlic in oil due to a possibility of
> botulism-but I am not sure it applies to vinegar as well.

It doesn't. Oil cuts off access to oxygen,
which allows poisonous anaerobic bacteria
to grow. Vinegar doesn't do that.